A few weeks ago I had a request for more breakfast muffins as a parting gift for a friend's office, this time without any peanuts or strawberries. After doing some hunting, I came across an old Banana Blueberry Lemon Muffin recipe from Dragon's Kitchen. With some finessing and modifications, I created my own version of Banana Blackberry Lemon Muffins and damn if they aren't delicious!
Light, fairly low fat, and healthy. Next time around - no muffin liners. They had the nasty habit of sticking to the liners, which made for a messy eating experience. And they definitely tasted better the next day. Enjoy!
Banana Blackberry Lemon Muffins
Adapted From: Dragon's Kitchen
- 1 1/4 cup white flour
- 1 cup whole wheat flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 2 large ripe bananas, mashed
- 2 eggs
- 2/3 cup brown sugar, firmly packed
- 1/2 cup applesauce
- 1 tablespoon vanilla extract
- 1/2 teaspoon almond extract
- 1 tablespoon lemon juice
- 1 cup blackberries, frozen or fresh
- 2 tablespoons grated lemon rind
- 3 tablespoons sugar
Combine flour, baking powder, salt, cinnamon and 1 tablespoon of the lemon rind.
Beat together bananas, eggs, brown sugar, applesauce, lemon juice, almond extract and vanilla extract until blended.
Stir in dry ingredients until blended. Stir in blackberries just until combined. Spoon into prepared muffin cups, dividing batter equally.
For the topping, combine sugar and remaining lemon rind in small dish. Sprinkle evenly over the muffins.
Bake for 25 minutes or until a toothpick comes out clean. Makes about 16 regular muffins.
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